These baked eggs are a great breakfast for the whole family. Unusual and tasty!
Ingredients
Directions
Preheat the oven to 175 degrees.
Grease 6 soufflé tins with oil. Place the molds on a baking sheet. Place a colander over a large bowl and place the tomatoes over it. Break the tomatoes into pieces with a wooden spoon and squeeze the juice.
Heat a large skillet over medium heat. Lubricate with vegetable oil. Place spinach in a skillet and fry for about 3 minutes. Add garlic. Put the spinach in prepared soufflé tins, put softened butter on top. Put the tomatoes on top. Break eggs into tomatoes (one in each mold). Season with salt and pepper. Pour 1 tsp on top. cream and sprinkle with 1 tsp. cheese.
Bake for about 24-26 minutes until the eggs are done. Remove the molds from the oven, leave at room temperature for 5-10 minutes. Grease toasted bread with yogurt, serve with baked eggs.
Baked eggs with tomatoes and spinach
Serves: 6 People
Prepare Time: -
Cooking Time: 45
Calories: -
Difficulty:
Easy
These baked eggs are a great breakfast for the whole family. Unusual and tasty!
Ingredients
Directions
Preheat the oven to 175 degrees.
Grease 6 soufflé tins with oil. Place the molds on a baking sheet. Place a colander over a large bowl and place the tomatoes over it. Break the tomatoes into pieces with a wooden spoon and squeeze the juice.
Heat a large skillet over medium heat. Lubricate with vegetable oil. Place spinach in a skillet and fry for about 3 minutes. Add garlic. Put the spinach in prepared soufflé tins, put softened butter on top. Put the tomatoes on top. Break eggs into tomatoes (one in each mold). Season with salt and pepper. Pour 1 tsp on top. cream and sprinkle with 1 tsp. cheese.
Bake for about 24-26 minutes until the eggs are done. Remove the molds from the oven, leave at room temperature for 5-10 minutes. Grease toasted bread with yogurt, serve with baked eggs.